Fat free meat products

ABSTRACT

Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usually less. A brine composition is also incorporated. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts formed during subdivision of the whole muscle groups are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

This application is a divisional, of application Ser. No. 08/510,993,filed Aug. 3, 1995, now U.S. Pat. No. 5,674,550.

DESCRIPTION BACKGROUND OF THE INVENTION

The present invention relates to meat products of the fat free varietyand to a process for producing same on a production scale basis, andmore particularly to fat free meat products having a fat percent byweight equal to or less than that allowed by controlling governmentalagencies for meat products permitted to be labeled as fat free. Atypical fat free fat percentage is less than about one percent byweight. For example, the United States Nutritional Labelling andEducation Act (NLEA) regulations require that for a non-entree meat tobe labelled as "fat free", it must have less than 0.5 gram of fat perserving and reference amount, which is 55 grams for a sliced meat. Thistranslates to a definition of fat free being equal to or less than 0.91percent by weight of fat in a non-entree meat product.

Awareness of fat intake has lead consumers to value highly those foodsources which are relatively low in fat or have virtually no fatcontent. Traditionally, many meat products have been perceived bycertain groups as being products that are relatively high in fatcontent. Various techniques have made available meat products having fatpercentages of 5% or less, such as at the 1% to 4% by weight level offat in the meat product. Examples are turkey breast products which canachieve fat levels at the lower values of these ranges.

Consumer perception has developed along these lines to the extent thatthere is a desire to have even these relatively low fat percentagesreduced further, ideally to arrive at a fat free condition or anominally fat free condition. For example, current guidelines which arefollowed by the USDA permit packaged meat products to be labeled as "fatfree" provided the amount of fat in the packaged sliced meat or sausageproduct is less than 0.5 gram of fat per 55 grams, which is less than0.91 percent by weight of the total packaged meat product. Such aproduct is thus properly designated as "free" of fat, and nutritionallabeling properly specifies a zero ("0") as the reported fat content.Accordingly, there is an important need for meat products having a fatcontent which meets these zero or nominal zero levels.

In the past, certain fat free meat products, that is those meeting thegovernmental guidelines specified above, have been commercialized on aproduction scale basis. Typically, these are fat free turkey and chickenwhole muscle (often breast) products. Other fat free products have beenformulated from traditionally higher fat content sources. Such productstypically are of the comminuted or ground variety. Examples include fatfree frankfurters, hot dogs or wieners and other sausage type productssuch as bologna and other luncheon meat which is not of the so-calledwhole-muscle type, but is formed from batters, grinds or emulsions. Thereformulation of such products in order to reduce fat levels can beaided by the inclusion of non-meat components that generally dilute thefat which is present in the meat that is included within the batter,grind or emulsion from which the sausage product is formed. It is oftenthe case that these fat free products, when subjected to taste tests,score significantly lower than corresponding products which are not ofthe fat free variety. Therefore, it would be desirable and extremelyimportant to be able to produce fat free meat products from higher fatmeat sources which are not of the ground emulsified type and which, whensubjected to taste testing, score at a level that is more generally inagreement with taste test scores for corresponding products that are notfat free or that include traditional levels of fat.

Fat free meat products which are made from pork or ham and the like thatare currently available on a production line scale often do not exhibittexture characteristics of corresponding meat products which are notwithin the fat free category. Such texture differences, especially whencombined with taste differences, can provide consumers with a perceptionthat these fat free products do not elicit the eating experience whichhas been viewed positively in connection with the taste and texture ofhigher fat or traditionally high fat corresponding products. Examples ofpositively perceived texture attributes are the appearance and mouthfeel of natural whole muscle meat cuts or slices which have no ground oremulsified components. These attributes are typically not attainable bya comminuted or ground meat product, even when sliced, especially whencompared with a slice directly made from a natural whole muscle piece ofmeat. Thus, it would be desirable to have a production scale,manufactured-type of meat product made from sources such as pork or hamwhich are not naturally lean enough to meet the fat free criteria,especially while exhibiting natural whole muscle characteristics andtexture attributes that equal or approximate those associated withcorresponding traditionally prepared whole muscle meats, such as slicedsmoked cooked ham.

A long-recognized difficulty in reducing the fat content of traditionalmeat cuts that are provided in natural muscle form is the variation infat content from animal to animal. Attempts to address this difficultyhave included modification in and tight control of the diets of theanimals, as well as selective breeding practices and other approachesfounded in the biological or chemical sciences which are directed towardmodification of the animals themselves in order to reduce fat formationwithin the animals prior to slaughter. This approach has met with somesuccess, although the fat reduction levels typically do not allow fornatural muscle or traditionally cut whole muscle products which satisfyfat free criteria. For example, traditional natural meat cuts from suchanimals still have fat contents in excess of 1%, usually multiples ofthese levels.

Accordingly, it is a general object of the present invention to providean improved meat product that has a fat content which is at or belowregulatory definition(s) of fat free meat products which are typicallybelow one weight percent fat based on the total weight of the meatproduct, the exemplary USDA adopted level being less than 0.5 gram offat per serving, which is the total weight of whole units closest to 55grams and per reference amount for sliced non-entree meat products.

Another object of the present invention is to provide an improved fatfree ham which is cured, shaped, and (if desired) sliced in accordancewith traditional practices and which has a nominal fat content of zero.

Another object of this invention is to provide an improved process andfat free meat product which eliminates many of the fat sources found intraditional pork cuts, especially the leaner cuts of pork includingthose that are the traditional materials for ham, so as to result in theproduction of a meat supply that is in the vicinity of one weightpercent fat or lower and which, when formulated into a finished meatproduct has a fat weight percent of below 1%, typically at or below 0.9weight percent.

Another object of the present invention is to provide a fat free ham andwater product, chopped and formed, and an improved process for producingsame which incorporates low fat core meat cuts together with finelytextured reduced fat meat and a water composition.

Another object of the present invention is to separate meat whole muscleinto muscle "core meat" cuts and "residual trim" cuts, the latter havinga significantly higher fat level, and processing the residual trim cutsto remove gristle and connective tissue in order to thereby remove asubstantial contributor to the fat content of the residual trim cuts foruse in preparing fat free meat products.

Another object of the present invention is to utilize mechanicalapproaches for removing gristle and connective tissue from meat piecesin order to substantially reduce the fat content of the meat pieces.

SUMMARY OF THE INVENTION

The invention is directed to fat free meat products such as fat freeham. These products have a fat percentage within the levels mandated for"fat free" labeling and/or for "zero" fat nutritional labeling,currently at 0.5 gram per 55 grams of meat products for non-entree typesof products. This translates to at or below about 0.9% by weight fat,based upon the total weight of the meat product. The meat productincludes muscle core meat cuts (as described herein) that are ofunusually low fat content which is typically below about 1.5 weightpercent fat. The product preferably also includes finely texturedreduced fat meat, combined with a brine-type water composition, in orderto produce a meat product having substantial natural or whole musclecontent and which has a fat content at the target "fat free" level.Other components can be included as discussed herein. The product is ofa mass-produced, production scale type and can be packaged in sliced orunsliced forms.

The process for producing the fat free meat is carried out on aproduction scale basis and in accordance with production lineprocedures. The process includes supplying whole muscle meat cuts andseparating them into muscle core meat cuts and residual trim cuts inaccordance with specific guidelines such that the muscle core meat has afat percentage which is typically less than about 1.5 weight percent,often considerably lower, such as at or below 1.4 weight percent, 1.3weight percent, 1.2 weight percent or 1.1 weight percent for example.The muscle core meat cuts can be combined with finely textured reducedfat meat, such as that obtained by grinding and centrifuging meatsupplies on a controlled basis in order to provide a finely texturedreduced fat meat having a fat percentage of less than about 1.5 weightpercent, often considerably lower, such as at or below 1.4 weightpercent, 1.3 weight percent, 1.2 weight percent or 1.1 weight percentfor example. The muscle core meat cuts and (when included) the finelytextured reduced fat meat is combined with a brine or brine-type watercomposition and placed into a confined space for forming thiscomposition into the fat free meat product.

In another aspect of the invention, the residual trim cuts are processedby a suitable approach, such as mechanical equipment, in order to removegristle and connective tissue from these residual trim cuts to levels ator below 2 weight percent, often considerably lower. It has been foundthat this removal dramatically reduces the fat content of the residualtrim cuts to levels at or below 2 weight percent, often considerablylower. Thereafter, if desired in combination with fat removal such as bythe use of membrane skinners, such modified residual trim cuts, oftenafter mechanical separation processing, can be incorporated into themeat block that has the desired fat free characteristics.

These and other objects, features and advantages of the presentinvention will be clearly understood through a consideration of thefollowing detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

In the course of this description, reference will be made to theattached drawings, wherein:

FIG. 1 is a schematic illustration of the front view of an Inside hammuscle from which the inside core meat cut is taken;

FIG. 2 is a schematic view of the back of the Inside muscle illustratedin FIG. 1;

FIG. 3 is a schematic view illustrating knuckle core meat separationfrom Knuckle ham muscle;

FIG. 4 is a schematic view illustrating outside core meat separationfrom Outside ham muscle; and

FIG. 5 is a plot of data illustrating fat content of finished ham due towater pump level and fat content of raw materials.

DESCRIPTION OF PREFERRED EMBODIMENTS

Certain specific information specified herein is directed to embodimentswherein the fat free meat is fat free ham or fat free ham and waterproduct, chopped and formed. It will be understood and appreciated thatthe principles of the invention can be applied in a similar fashion toother of the leaner porcine cuts.

Bone-in hams from porcine animals are collected in commercialquantities. The preferred ham supply for the present invention is offresh hams that have not been previously frozen. It is further preferredthat the animal sources for the bone-in hams are lean and highly muscledand have relatively low internal fat (marbling). It has been determinedthat even these relatively low fat bone-in hams are too high in fatcontent so as to be usable, without modification, to make fat free hamproducts.

These hams are separated into what can be referred to as muscle coremeat cuts and residual trim cuts. The former have a substantially lowerfat percentage than do the latter. In this connection, three differentmuscle groups are targeted. For convenience, each ham is preferablyfirst subdivided into these three muscle groups. Thereafter, thesemuscle groups are further subdivided into muscle core meat cuts, whichare very lean, and residual trim cuts, which have a higher proportion offat.

Typical bone-in ham sources are categorized as seventeen-pound tothirty-two pound butcher hams from extra lean hog supplies. The threemuscle groups are designated as "inside core meat", "knuckle core meat"and "outside core meat". The inside core meat is composed ofSemimembranosus muscle. The knuckle core meat is composed of theQuadriceps femoris muscle, the Rectus femoris muscle and the Vastuslateralis muscle. The outside core meat is composed of the Bicepsfemoris muscle.

These core meat muscles, according to the present invention, areseparated from surrounding muscle components as will be disclosed ingreater detail hereinafter. Exemplary muscles that preferably are notincluded within the muscle core meat are the following: outer butt(Gluteus medius); knuckle cap (Tensor fasciae latae); upper and lowershank (Flexur digitorum superficialis and gastrocnemis); tenderloin(Psoas major, Iliacus and Satorius); portions of the outside muscle(Semitendinosus, Gluteus superficialis and Gluteobiceps); and top butt(Gluteus accessorius and Gluteus profundus).

In one embodiment of the invention, all three of the muscle core meatcuts are combined in making the fat free ham. In another embodiment,only two of these muscle core meat cuts are combined, preferably theinside core meat cuts and the knuckle core meat cuts. If desired and iffeasible from available sources, a single muscle core meat cut could beused.

With more particular reference to separation of the inside muscle coremeat from the Inside ham muscle, this is illustrated in FIG. 1 and FIG.2. The procedure is preferably begun by removing the Gracilis cap 21from the outer surface of the Inside muscle (Semimembranosus 22). Seecut line A. At this time, it is preferred to remove as much as possibleof the loose webby fat with the Gracilis cap. The Gracilis cap itself isincorporated into the residual trim cuts being collected for furtherprocessing as desired. For this reason, the Gracilis cap should bemembrane skinned before being added to the residual trim collection.

Reference is now made to FIG. 2 which illustrates further steps inpreparing the inside core meat. With the use of an appropriate cuttingtool such as a knife, and preferably with a single cutting movement, thedark muscle sections that attach the Inside muscle to aitch bone (pelvicbone) are removed. This includes removal of the connective tissue (inthe seam) together with the dark section (Pectineus). This cutting isaccomplished along cut line B. In addition, the dark muscle flap on theinternal surface of the Inside muscle (commonly referred to as the "redeye") is opened by one cutting movement of a knife or the like. Oncethis red eye flap has been opened, but not removed, another single cutis made perpendicular to the top edge of the Inside muscle, therebycompletely removing the more marbled outer edge (the dorsal edge), thisbeing illustrated at cut line C. In this way, the most marbled portionof this muscle is removed. In the event that the marbling penetratesdeeper into the inside core meat tissue, more of the Inside muscle maybe removed with a similar cut.

A fourth cut is made to remove a series of veins containing significantamounts of fatty tissue. Placing the tip of the knife at the top ventralcorner of the Inside muscle, a forty-five degree angle cut from the topedge of the muscle is made. A cut of approximately one-half inch indepth is made, after which the knife blade is moved parallel to thecutting surface so as to move the blade out of the muscle toward the topedge. This is illustrated at cutting line D. A small piece is removed bythis cut for addition to the residual trim cuts collection.

A final step in this inside core meat preparation is illustrated at cutline E in FIG. 2. This opens the seam on the lateral surface of theInside muscle just below the aitch bone attachment. Then, a membraneskinner is used to clean any fat when this seam is thereby opened.

The remaining portion of the Inside muscle is the untrimmed inside coremeat. Preferably, this muscle is further trimmed using a membraneskinner or the like to remove all surface fat and gristle. With alltrimming completed, the resulting Inside muscle core meat cut isappropriately collected or otherwise designated as such. In a preferredembodiment, this resulting inside core meat cut has a fat percentage ofbetween about 0.9 weight percent and about 1.3 weight percent,preferably between about 0.95 and about 1.25 weight percent, mostpreferably between about 1 and about 1.2 weight percent fat, based uponthe total weight of the inside core muscle cut.

FIG. 3 illustrates separation of the knuckle core meat cut from theKnuckle muscle. As a first step, the small, slightly marbled outer edge(Vastus intermedius) 31 is removed and added to the residual trim cutcollection. This is illustrated as cut line F. Next, the larger darkmuscle (Vastus medialas) 32 on the opposite side of the main body of theKnuckle muscle is removed. This is illustrated at cut line G. It ispreferred to include in this removed piece the connective tissue betweenthe seam. The removed piece, with or without this connective tissue, isadded to the residual trim cut collection.

There remain two pieces of the Knuckle muscle, namely the Rectus femoris33 and the Vastus lateralis 34. It is preferred that these two Knucklemuscle pieces be separated along their natural seam, illustrated at cutline H. Preferably, this is accomplished by having the knife blade"ride" along the connective tissue seam in order to avoid cutting of theconnective tissue, after which it is very difficult to completeseparation along the remaining seam. These two remaining Knuckle musclepieces comprise the untrimmed core meat. Preferably, they are furthertrimmed with a membrane skinner so as to remove surface fat and gristle.The resulting knuckle core meat pieces are the knuckle muscle core meatcuts, and they have a fat content of between about 0.7 and about 1.1weight percent fat, preferably between about 0.75 and about 1.05 weightpercent, most preferably between about 0.8 and about 1 weight percentfat, based upon the total weight of the pieces.

In one aspect of the invention, these knuckle core meat pieces arecombined with the inside core meat pieces in order to provide the musclecore meat cuts. It will be appreciated that these cuts will have anaverage fat content which typically will be somewhat greater than thefat free level. This combination should always have a combined fatpercentage of less than about 1.5 weight percent. Typically, thecombined fat percentage of this two muscle core meat combination is onthe order of about 1.2 weight percent, based upon the total weight ofthe core meat.

In a preferred embodiment, a quantity of finely ground reduced fat meatis incorporated with the muscle core meat cuts. In this regard "reducedfat" does not necessarily denote compliance with a regulatory definitionof "reduced fat" meat, although often this meat will be in compliance.Generally speaking, this finely textured reduced fat meat is directedtoward meeting one or both of two objectives. They are reduced cost andlowering of the average fat percentage. In a typical approach, thisfinely textured reduced fat meat is a made by a process that includesgrinding and centrifuging a supply of meat, such as meat originatingfrom the residual trim cuts collected during formation of the musclecore meat cuts. An exemplary process and finely textured reduced fatmeat is described in Roehrig et al U.S. Pat. No. 5,382,444, incorporatedby reference hereinto. A typical finely textured reduced fat meat willhave a fat percentage of less than about 1.5 weight percent, and can beas low as about 1 weight percent or below, based upon the total weightof the finely textured reduced fat meat.

A further component of the meat block used in making the fat free meatis a traditional brine or a brine-like aqueous composition. This brinecomposition is typically primarily water and will include at least about0.5 weight percent salt. In the case of hams, the brine composition hasabout 5% to about 8% salt. Flavoring and other components, such aspreservatives and components useful for improving the firmness of thecompleted fat free meat, are preferably also included in the watercomposition. A usual ham curing brine composition contains salt, sodiumnitrite, sodium ascorbate or the like, sugar and other ingredients. In apreferred embodiment, the brine composition is added to the componentsat a ratio of about 60 to 70 pounds of brine composition per 100 poundsof total meat component(s).

The water composition will have a fat content of substantially actualzero. Therefore, in accordance with generally well-known principles, thewater composition will reduce the fat content of the meat block beingprepared. Unlimited water cannot be added for various reasons if asatisfactory product is to be produced, as generally illustrated hereinin connection with FIG. 5. In a typical fat free meat block combination,the weight of water composition generally approximates the weight of themuscle core meat cuts and is approximately twice the weight of thefinely textured reduced fat meat when same is included in the meat blockformulation. In the event that the finely textured reduced fat meat isnot included, the weight of water composition can be greater than aboutone half of the muscle core meat cuts within the meat block. In anespecially preferred arrangement, irrespective of the composition of themeat components, the cure yield should be about 165% on the basis of 100parts by weight of total meat, although such cure yields could be ashigh as 180% or even greater.

Processing preferably includes treating at least the core meat cuts bysome mechanical means, preferably including a macerator to soften orrender them sticky. This can be followed by, substituted by, or used incombination with tumbling, mixing, massaging or combinations thereof.Tumbling times can be for about 5 to 8 hours.

The muscle core meat cuts, the finely textured reduced fat meat (whenincluded) and the water composition are positioned within a confinedspace such as a mold, a so-called tin, a bag and the like. Same is thenprocessed, typically in a conventional manner such as curing, smokingand/or cooking operations in order to make finished product. When thefinished product takes the form of a loaf or log, for example, same canbe readily sliced on commercial slicing equipment and packaged asdesired and typically in manners well-known in the art.

In those instances where the muscle core meat cuts are to include threemuscle core meat sources, or when Outside muscle core meat is to beincluded with only one of the other two muscle core meat groups, outsidemuscle separation proceeds as follows.

FIG. 4 shows Biceps femoris 41, semitendinosus 42 and Gluteussuperficialis 43. In this connection, a first cut is applied to theOutside muscle illustrated in FIG. 4 at a location approximatelyone-half inch of the natural seam between the Biceps femoris 41 and theGluteobiceps 44, in the Biceps femoris muscle 41, as illustrated by cutline I. This cut is preferably made with a slight inward angle on theblade so as to avoid cutting into connective tissue along that seam.Once this cut has been made, it is preferred that a marbling scorereading be made on that cut surface. If same is greater than 2.0 (usingthe National Pork Products Council scoring system), then the entiremuscle is most likely unusable as a core meat component, and same shouldbe incorporated into the residual trim cuts.

Assuming that the marbling score of the cut surface referred to in theprevious paragraph is less than 2.0, then a second cut is made along theseam at the top of the Biceps femoris 41 and the upper smaller muscle(Gluteus superficialis 43) as illustrated at cut line J. The next stepis a cut along cut line K which is made on the internal (medial) surfacein order to remove a series of veins containing a significant of amountof fatty tissue. Preferably, approximately a 3/4 inch section of tissueis removed from the internal surface of this Outside muscle. This pieceis suitable for adding to the residual trim cuts. The remaining portionof the Outside muscle is the untrimmed outside core meat. It ispreferably membrane skinned to remove all surface fat and gristle. Thethus trimmed outside muscle core meat cut has a fat content of betweenabout 1.5 weight percent and about 2 weight percent fat, preferablybetween about 1.6% and about 2%, based upon the total weight of theoutside muscle core meat.

In a typical three muscle core meat composition, the inside core meatand the knuckle core meat are at approximately equal weight percentages,while the outside core meat typically is less than one-half of either ofthe other core meat components. A preferred combination includesapproximately 42%, plus or minus a few percent, of each of the insidecore meat and of the knuckle core meat, with the remainder being outsidecore meat. For a typical two muscle core meat composition of inside coremeat and knuckle core meat, the composition is approximately half andhalf of each type of core meat.

With further reference to the residual trim muscle cuts which arecollected in accordance with the present invention, same typically willinclude connective tissue and/or gristle, as well as small deposits offat or fatty tissue. It has been observed that muscle from whichconnective tissue, gristle and fatty tissue is removed has asignificantly lower fat percentage. In this aspect of the invention,this removal of gristle and/or connective and/or fatty tissue isaccomplished by mechanical separation at times referred to herein asmechanical de-gristling. With the fat content of the residual trim cutsbeing thus reduced, same can be suitable for incorporation into thecombined meat block. Another option is to use the de-gristled residualtrim cuts in the process for forming the finely textured reduced fatmeat, although it can be possible to form the finely textured reducedfat meat from the residual trim cuts (and/or from various other meatsources) even without the mechanical de-gristling operation.

Examples of mechanical de-gristling include separation by pushing themuscle through a pin grid, by generally intermeshing gear wheels whichcan provide a generally continuous system, by pullers of tenderloins andthe like, and by press molds which can be especially suitable forboneless shanks, tender tips and dark butts. In an exemplary situation,a residual trim cut having a fat percentage of 2.5 weight percent willbe composed of lean muscle having a fat percentage of about 1 weightpercent and gristle having a fat percentage of about 5 weight percent.Removal of all gristle would result in a muscle cut having a fat contentat a level of about 1 percent.

Mechanically de-gristled meat can be substituted for core meat informulations according to the invention. Up to 100% substitution ispossible, such as from zero to 60% by weight, usually between about 20and about 50% when de-gristled meat is included.

FIG. 5 illustrates a difficulty in producing a meat that qualifies as afat free product. This illustrates the fat content of finished ham dueto water composition pump level and fat content of the raw materialswith which the water composition is combined. As a general rule, themore water added, the greater the fat which can be accommodated whilestill achieving a target level of 0.9% fat in the finished product.However, a product at the pump level of 310% illustrated by plot R wouldrequire about 3 parts of water to one part by weight of meat, whichwould be a soupy mixture totally unacceptable for a ham type of product.

Plot S illustrates a pump level of 154%, which happens to be about thesame as for turkey breast. At this level, the target 0.9% fat in thefinished product is achievable for a raw material fat content of on theorder of about 1.4 weight percent. Typically, formulations according tothis invention are illustrated by this pump level relationship andindicates 0.9% fat finished product can be prepared from raw materialhaving fat contents of this general magnitude. This pump level isentirely acceptable for a ham type of product, as is indicated by itsvirtual identity with processed turkey breast moisture level. Plot Tillustrates a somewhat lower pump level. In order to achieve the targetof 0.9 weight percent fat or below in a finished ham product, the fatcontent of the raw materials would have to be at a much lower level, onthe order of about 1 weight percent.

EXAMPLE 1

A three muscle core meat composition having a fat percentage of 1.3weight percent was formulated by combining 43% of Inside muscle coremeat cuts having a fat content of 1.1 weight percent, 41% of Knucklemuscle core meat at 0.9 weight percent fat, and 16% Outside muscle coremeat having a fat content of 2% by weight.

This core meat is macerated at full overlap (7/16 inch) in order tosoften and render sticky the muscle pieces. Finely textured reduced fatmeat made in accordance with U.S. Pat. No. 5,382,444 (273 pounds) andabout 600 pounds of brine solution are added to 636 pounds of the coremeat, and the composition is tumbled for on the order of 8 hours. Thecomposition is inserted into an elongated forming mold in order to forma ham meat block or log having a generally pear-shaped cross-section.After curing and cooking, the log is sliced and packaged into sliced hamhaving a fat content of less than 0.9 weight percent fat. The textureand taste approximates that of traditionally prepared, fully wholemuscle ham, although visual evidence of fat specks is not visible in theslices of the fat free ham product.

EXAMPLE 2

A two muscle core meat composition was prepared to have 1.1% fat bycombining 52% Inside muscle core meat cuts and 48% Knuckle core meatcuts. After maceration, 70 parts by weight of this core meat, 30 partsby weight of finely textured ham and 65 parts by weight of an aqueouscomposition were combined and tumbled. The aqueous composition containedabout 4 parts by weight of salt and about 1 part by weight ofcarrageenan, as well as flavoring agents and preservatives. A smokedcooked ham was prepared by placing the formulation into a ham mold andcooking same in accordance with generally known ham preparationprocedures. The resulting product was sliced for packaging as a fat freeham having a fat content of less than 0.9 weight percent fat. Itstexture and taste approximate those of traditionally prepared ham.

EXAMPLE 3

A procedure generally in accordance with Example 2 was followed, exceptthe aqueous composition included about 8.5 parts by weight of honey, andthe finished product was a honey ham having a taste and textureapproximating that of traditionally prepared honey ham.

EXAMPLE 4

The procedure of Example 2 was generally repeated. This time, theformulation contained about 5 parts by weight of honey, and additionalflavoring components including maple and clove flavoring agents in orderto prepare a baked ham product having a taste and texture approachingthat of traditionally prepared baked ham.

EXAMPLE 5

A single muscle core meat composition is prepared from Knuckle core meathaving a fat percent of about 1% by weight. It is macerated and tumbledand placed into a form and processed in the manner of a conventional hamproduct.

EXAMPLE 6

A meat composition of 35 pounds of macerated core meat, 30 pounds offinely textured reduced fat meat as described in Example 1, and 35pounds of mechanically de-gristled residual trim muscle cuts is combinedwith 65 pounds of brine composition. Same is inserted into a shapingcontainer for cooking into a pork meat product having a fat content ofless than 0.5 gram of fat per 55 grams of meat product.

It will thus be seen that the present invention provides a new, usefuland unique fat free product and process which have a number ofadvantages and characteristics including those pointed out herein andothers which are apparent. Preferred embodiments of the invention havebeen described by way of example, and it is anticipated thatmodifications may be made to the described product and process withoutdeparting from the spirit of the invention or the scope of the appendedclaims.

We claim:
 1. A fat free meat product, comprising a meat block including,in combination, muscle core meat cuts, finely textured reduced fat meat,and a brine composition;said muscle core meat cuts having a fatpercentage of less than about 1.5 weight percent, based on the weight ofthe muscle core meat cuts, said muscle core meat cuts being unground andhaving been separated from whole muscle animal sections, said ungroundmuscle core meat cuts consisting of naturally occurring and identifiablemuscles which have been separated from residual trim meat cuts whichhave a greater fat percentage than the fat percentage of said naturallyoccurring and identifiable muscles; said finely textured reduced fatmeat having a fat percentage of less than about 1.5 weight percent,based upon the weight of the finely textured reduced fat meat; saidbrine composition being about 80 weight percent or less of the totalweight of said combination of unground muscle core meat cuts and finelytextured reduced fat meat; and said fat free meat product having a totalfat percentage of less than about 1% by weight of the fat free meatproduct.
 2. The product in accordance with claim 1, wherein said musclecore meat cuts have an average fat percentage of not greater than about1.4 weight percent, and said fat free meat product has a total fatpercentage of not greater than about 0.9% by weight.
 3. The product inaccordance with claim 1, wherein said muscle core meat cuts have anaverage fat percentage of not greater than about 1.3 weight percent. 4.The product in accordance with claim 1, wherein said muscle core meatcuts have an average fat percentage of not greater than about 1.2 weightpercent.
 5. The product in accordance with claim 1, wherein said musclecore meat cuts are present in said combination at a weight percentapproximately equal to or greater than the weight percent of said finelytextured reduced fat meat within the combination.
 6. The product inaccordance with claim 5, wherein said unground muscle core meat cuts areporcine meat.
 7. The product in accordance with claim 1, wherein saidbrine composition is present at a weight percent not greater than theweight percent of said muscle core meat cuts, based upon the totalweight of the combination.
 8. The product in accordance with claim 1,wherein said fat free meat product is fat free ham.
 9. The product inaccordance with claim 8, wherein said muscle core meat cuts includesubdivisions of ham muscle groups, said subdivisions includingSemimembranosus muscle as said naturally occurring and identifiablemuscles.
 10. The product in accordance with claim 9, wherein saidsubdivisions further include Rectus femoris muscle and Vastus lateralismuscle.
 11. The product in accordance with claim 10, wherein saidsubdivisions further include Biceps femoris muscle.
 12. The product inaccordance with claim 8, wherein said muscle core meat cuts includesubdivisions of ham muscle groups, said subdivisions including Rectusfemoris muscle and Vastus lateralis muscle.
 13. The product inaccordance with claim 8, wherein said muscle core meat cuts includesubdivisions of ham muscle groups, said subdivisions including Bicepsfemoris muscle.
 14. The product in accordance with claim 1, furtherincluding reduced fat residual trim cuts in said meat block, saidreduced fat residual trim cuts being said residual trim cuts that hadconnective tissue or gristle mechanically removed therefrom.
 15. Theproduct in accordance with claim 14, wherein said reduced fat residualtrim cuts and said unground muscle core meat cuts are of approximatelyequal weight ratios.
 16. The product in accordance with claim 14,wherein said muscle core meat cuts are present in said combination at aweight percent approximately equal to or greater than the weight percentof said finely textured reduced fat meat within the combination.
 17. Theproduct in accordance with claim 16, wherein said brine composition ispresent at a weight percent not greater than the weight percent of saidmuscle core meat cuts, based upon the total weight of the combination.18. The product in accordance with claim 14, wherein said ungroundmuscle core meat cuts are porcine meat.
 19. The product in accordancewith claim 1, wherein said unground muscle core meat cuts are porcinemeat.